Homemade Italian Bread

By Amanda Davis · amandascookin.com

2 hrs 5 min

Makes 2 loaves, 32 slices

Two crusty Italian loaves made with a no-knead method; yeast-risen dough shaped and baked until golden.

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prepPreheat oven to 400°F / 200°C
1 1/2 tablespoons active dry yeast	Bloom yeast with warm water & sugar	Stir in yeast mixture	Add 2–3 cups flour, mix well, rise 1 hr covered	Add flour by quarter cup until workable dough	Divide into 2 pieces, roll & shape into loaves	Place on greased sheet, slash tops, rise 30 min	Bake 400°F / 200°C, 25–30 min until golden
120 ml warm water (110°F / 43°C)
1/2 teaspoon granulated sugar
475 ml hot water (115–120°F / 46–49°C)	Mix hot water, sugar, salt & oil; add 3 cups flour
3 tablespoons granulated sugar
1 tablespoon salt
120 ml vegetable oil
5–6 cups / 625–750 g all-purpose flour (add more if needed)
1 large egg white (for brushing)	Whisk egg white & brush over loaves

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